Endive and caciotta cheese timbale on melon soup
Instructions
Brown in oil coarsely chopped capers and anchovies, then add the Endive puff-pastry, let go for a few minutes.
Pull the leaves aluminium mould and fill with the remaining leaves and sliced caciotta.
Go in the oven for 5 minutes at 180 degrees.
Deprive the melon seeds and Peel, then blend with a little sugar.
Drizzle with olive oil and Mint finely sliced.
Melon soup served as a bed in a deep dish and place the timbale.
Ingredients and dosing for 4 persons
- 2 heads of belgian salad (endive)
- 20 g of capers
- 20 g of anchovies
- 10 cl of olive oil extra virgin
- 100 g of fresh caciotta cheese
- 300 g of honeydew melon
- 1 tablespoon of sugar
- Mint